No-Bake Vietnamese Bánh Da Lợn with Plum & Coconut (Outdoor Summer Edition)

What Makes This Special

This no-bake Vietnamese Bánh Da Lợn (‘Pig Skin Cake’) is a vibrant, layered treat inspired by summer’s bounty and outdoor vibes. The classic chewy, mochi-like texture meets the sweet-tart burst of ripe plums and the creaminess of coconut milk. A turquoise-hued coconut layer (using natural blue spirulina) gives this breakfast treat a fresh, summery look. Best of all, there’s no steaming—and you’ll master the art of scoring for beautiful, easy-to-serve slices perfect for al fresco mornings!

Ingredients

Vietnamese Bánh Da Lợn is traditionally steamed and layered. Here, we use a no-bake stovetop technique, with seasonal plums for a sweet-tart twist and a color-pop coconut layer, perfect for summer gatherings.

For the Plum Layer

• Plums: Add natural acidity and color, making the cake seasonal and bright.
• Sugar: Balances the tart plums.
• Tapioca starch and rice flour: Give the signature chewy, bouncy texture.
• Coconut milk: Creaminess and flavor depth.

For the Coconut-Turquoise Layer

• Coconut milk: Forms a creamy, rich base.
• Spirulina: For a natural turquoise hue, inspired by summer waters.
• Sugar: Adds sweetness.
• Vanilla: Rounds out the flavor.
• Starches: As above, for consistency.

Instructions

Step 1: Prepare the Plum Puree

In a saucepan, combine 200g chopped plums, 60g sugar, and 50ml water. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until plums are soft and syrupy. Use a spoon to mash, then strain through a fine mesh sieve into a bowl. You should have about 120ml of smooth plum puree. Allow to cool.

Step 2: Mix the Starch Batter

In a large mixing bowl, whisk together 120g tapioca starch, 40g rice flour, 1/4 tsp salt, and remaining 80g sugar. Gradually add 250ml water, whisking until smooth and lump-free. Divide the batter evenly between two bowls (about 200ml each).

Step 3: Make the Plum Layer

To one portion, add the cooled plum puree and 50ml coconut milk. Whisk to combine. The mixture should have a pastel pink hue.

Step 4: Make the Coconut-Turquoise Layer

To the other portion, add 150ml coconut milk, 1 tsp vanilla extract, and 1 tsp blue spirulina powder. Whisk until you achieve a vibrant turquoise color.

Step 5: Assemble and Cook the Layers

Lightly grease your silicone or glass pan with 2 tbsp neutral oil. Set over a pot of simmering water (double boiler style), or place directly over very low heat on a stovetop diffuser if using glass. Pour half of the plum batter into the pan (about 120ml). Cover loosely with foil and cook gently for 10–12 minutes, until just set.

Gently pour half the coconut-turquoise batter over the set plum layer. Cover and cook for another 10–12 minutes. Repeat: plum layer, then coconut layer, each time covering and cooking until set.

Step 6: Cool and Unmold

Let the pan cool at room temperature for 20 minutes, then refrigerate for at least 2 hours until fully set and firm.

Step 7: Scoring the Cake

Carefully run a paring knife around the edge of the pan. Invert onto a clean cutting board. Use a sharp, lightly oiled paring knife to score the top in a diagonal crosshatch pattern (1.5cm apart) before slicing completely through. This technique not only makes serving easier but also creates beautiful, jewel-like portions.

Step 8: Serve

Cut squares or diamonds along the scored lines. Garnish with fresh mint leaves and extra plum slices if desired. Serve chilled on a turquoise or aqua platter for a summery, outdoor-inspired breakfast centerpiece!

Pro Tips

• Mastering Scoring: For clean, beautiful lines, wipe the knife between each stroke and oil the blade very lightly.
• Layer Set Test: The layer is ready when it feels firm to the touch and doesn’t stick to your finger. Don’t rush!
• Natural Color Boost: Adjust spirulina amount for a brighter or softer turquoise, but add gradually—a little goes a long way.

Troubleshooting

Layer not setting? Raise the heat slightly, or cover more tightly to trap steam. Some pans or stoves run cooler.

Cake sticks to pan? Ensure the pan is well-oiled, and let it cool fully. Silicone pans work best for easy release.

Variations

1. Mango Layer: Substitute ripe mango for plums for a sunny, tropical flavor.
2. Pandan Layer: Replace spirulina with 1 tsp pandan extract for a classic green Vietnamese layer.
3. Steamed Classic: Use a steamer for a more traditional method if you want deeper flavor and a smoother texture.

Storage

Store cake squares in an airtight container (with parchment between layers) in the refrigerator for up to 3 days. Best enjoyed cold, straight from the fridge—perfect for summer mornings.

This no-bake, visually stunning Vietnamese breakfast treat brings classic tradition outdoors, with a modern, seasonal twist your friends and family will love!